Ingredients
- 1/4 cup fresh orange juice
- 1/4 c. soy sauce
- 1/2 clove garlic, minced
- 1/2 Tbsp. honey
- 1 Tbsp. minced green onion
- 1/2 Tbsp. minced fresh ginger
- 1/2 tsp. sesame oil
- 1/4 tsp. crushed red pepper
- 1/2 Tbsp. vegetable oil
- 2 c. broccoli florets
- 1 c. sliced carrots
- 4 oz. snow peas, trimmed
- 4 oz. sliced baby bella mushrooms
- 3/8 c. chicken broth
- 1/2 Tbsp. cornstarch
- boneless, skinless chicken, thinkly sliced
- Hot cooked rice
Instructions
In medium bowl, combine orange juice, soy sauce, garlic, honey, green onion, ginger, sesame oil, and red pepper flakes.
Place chicken in a resealable back.
Pour 1/4 c. orange juice mixture over chicken, reserving remaining orange juice mixture.
Seal bag, and refrigerate for at least 30 minutes.
Drain & discard marinade from chicken.
In a large skillet or wok, heat vegetable oil over medium-high heat.
Add chicken, and cook, stirring frequently, for 5 to 6 minutes, or until the chicken is no longer pink.
Remove chicken from skillet.
Add broccoli, carrots, snow peas, and mushrooms to skillet; cook, stirring frequently, for 6 to 8 minutes, or until vegetables are tender.
Return chicken to skillet.
Add chicken broth to reserved orange juice mixture.
Add cornstarch, whisking until smooth.
Add mixture to skillet, and cook, stirring frequently, for 4 to 5 minutes, or until sauce thickens.
Serve immediately over rice.
This recipe and image sources are referred in website: Bestfoodrecipesonline.com. Thanks so much!
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